Eggs
Eggs are a great binder and leavener, but they're also high in cholesterol. For each replaced egg, grind a tablespoon of flax seed and dissolve it in 3 tablespoons of water. When it breaks down, it will have the same gooey consistency as an egg, and possess the same binding power. It's also a shot of nutritional goodness, as flax seed is a good source of essential fatty acids. As a replacement leavener, substitute two egg whites for each whole egg.
211079
Great reminder, Shirlene! The extra flax seed in my home made bread would help moisten the gluten free flours. And there's even some in my cupboard! But I still eat eggs, despite the cholesterol, because they're natural, and contain everything the Good Lord put into them, unlike boxes of egg beaters, which have everything 'man' put into them. A couple of eggs a week can't hurt, at least not me, anyway. But thanks for that flax seed reminder! I heard it's good for fibromyalgia and joint pain, as well, I think that's why I got it, then it got lost in the cupboard, hee hee hee. Big hugs, Marji
3 comments
by shirlener88
30 Oct 2009
Marji, I mostly put this up - because some of us don't always have eggs in the house - when we are wanting to fix something - so I felt the flax seed could be something that we could pick up to have on hand - so when that happens we will know what to use. But you ought to get using that to help with the fibromyalgia and joint pain. *4U
by marjialexa
30 Oct 2009
Aw, Shirl, I always have eggs in the refrigerator. They may be 6 months old, but they're there, hee hee hee. The flax is much easier to keep in the cupboard, it doesn't go bad. This is a great tip, thanks for it!!! Hugs, Marji
33451Toasted flax seeds taste great. I often put them in homemsde bread plus sesame, pumpkin and sunflower seeds. Makes me feel hungry but I am trying to loose weight
2 comments
by shirlener88
30 Oct 2009
Caroline, thanks - I know just what you mean, me too. All the things that you mention do sound yummy, too. *4U
115775
211079